Shojo
PASSFriday, May 1, 2009 at 2:33 PM
Violations Cited
08-3-305-307.11
Food Protection
DO NOT USE empty msg containers for any purpose other than storing msg- when empty of msg-DICARD container & use only FOODSERVICE GRADE containers for storage-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
ONCEwiping clothes are used & made wet-they are to be stored in a sanitizing solution between use-this will help kill "germs " on clothes & help prevent spreading "germs" with contaminated clothes-CHANGE solution at least every 4 hrs--.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
CLEAN-the door gaskets of the low reach-in refridge ( basement section ) *spread gasket & clean in the folds-to remove food crumbs-KITCHEN-clean the "coke " glass door cooler's doors-of built up grime & hand prints-& CLEAN the door runners( where doors slide to open ) of built up food grime--
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log